Classic American Apple Pie

Method

1. To make your apple pie, start by preparing the apples. Wash, peel, and cut them into wedges, then place them in a large bowl.
   

   
2. Add the white sugar, brown sugar, cinnamon, pinch of salt, and lemon juice to the bowl of apples and mix thoroughly. Cover with plastic wrap and let the apples rest at room temperature for at least 30 minutes and up to 3 hours: this way they will release all their juices now instead of while baking in the pie.
   

   
3. Meanwhile, make the pie crust. In a large bowl, combine the flour, sugar, salt, and the cold butter cut into small pieces, pressing the butter with a fork until the mixture looks sandy.
   

   
4. Add the ice-cold water to the sandy mixture, stirring with a spoon. Quickly work the dough with your hands to form a ball. Divide it into two equal parts, wrap them in plastic wrap, and refrigerate for 30 to 60 minutes.
   

   
5. Once the dough has rested, roll out one of the two portions with a rolling pin into a disk about 4 to 5 mm thick. Line the pie pan with the pastry, trimming the excess a few millimeters beyond the edge of the pan.
   

   
6. Add the trimmings to the second portion of dough and roll it out as well into a disk about 4 to 5 mm thick. Lay it on a baking sheet lined with parchment paper and return it to the refrigerator to rest along with the pie shell.
   

   
7. While the pastry finishes resting in the refrigerator, finish preparing the apples. Using a strainer, drain all the liquid the apples have released into a small saucepan. Set it over the heat, bring it to a boil, and boil for 1 minute.
   

   
8. Remove it from the heat, dissolve 15 g of cornstarch in a splash of water, and whisk it into the freshly boiled apple juice. Return the pan to the heat, bring back to a boil, and let it boil for about 1 minute, whisking constantly. Remove from the heat and let it cool for a couple of minutes.
   

   
9. Take the pan with the pie shell and the pastry disk out of the refrigerator and let them sit at room temperature for a few moments. Meanwhile, pour the slightly cooled reduced apple juice over the sliced apples and mix well. Spoon the apple filling into the pie shell. You can spread it evenly or try to form a dome by piling the apples higher toward the center.
   

   
10. Finally, lay the pastry disk (the top crust) over the apple filling and tuck the excess pastry under the edge (or trim it off), then make the famous edge: you can simply press it with the tines of a fork, create the classic scalloped edge by pinching the pastry between your thumb and index finger, or use both hands to make a decoration with your index finger, ring finger, and thumb.
    

    
11. Cut 5 slits about 5 cm long in the center of the top crust to let steam escape during baking. Return the pie to the refrigerator while you preheat the oven to 180 °C (350 °F).
12. When the oven is hot, brush the top crust with an egg yolk mixed with a teaspoon of water and sprinkle with two tablespoons of sugar.
    

    
13. Bake at 180 °C (350 °F) for about 40 minutes on the middle rack of the oven. If the pie needs it, move it to the lower part of the oven, or turn on the broiler if the top hasn’t caramelized well.
14. Take the apple pie out of the oven and cut the first slice only once it has cooled completely. Finally, remember to download our App with exclusive content and fewer ads!